Carrot Cake! The Best Easy Recipe. Moist, Delicious Cake. Cream Cheese Frosting. Perfection.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Preheat your oven to 350 degrees.

Grease your pans.

In a large bowl, combine 1.5 cups vegetable oil, 2 cups sugar, 1 teaspoon salt, and 4 large eggs. Beat together.

Add 1 tablespoon cinnamon, 0.5 teaspoon ginger, and 0.25 teaspoon cloves or allspice to the mixture.

Stir in 2 teaspoons baking soda and 2 cups all-purpose flour, mixing until just blended.

Fold in 3 cups finely grated carrots and 1.5 cups toasted walnuts or pecans.

Divide the batter evenly between the two greased pans.

Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.

Let the cakes cool in the pan for about 15 minutes, then flip them out to cool completely.

(Optional) Refrigerate the cakes until ready to frost.

In a mixing bowl, beat together 8 tablespoons unsalted butter and 1 package (8 ounces) cream cheese until smooth.

Add 0.25 teaspoon salt and 2 teaspoons vanilla extract to the mixture.

Gradually add 3.5 cups powdered sugar, starting with 2.5 cups and adjusting for texture.

Frost the bottom layer and the middle layer of the cake, then add toasted walnuts around the edge for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens